Seven-vegetable stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions | |
| 2 | Carrots | |
| 2 | Red peppers | |
| 2 | Ribs celery | |
| 1 | cup | Mushrooms |
| 2 | Zucchini | |
| 2 | Tomatoes | |
| Salsa - to taste; (2-4 Tbsp) | ||
| 1 | cup | Tomato paste |
| 1 | cup | Water |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Salt |
Directions
(Adapted from the Passover Gourmet Cookbook) Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 minutes until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer.
This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired.
Posted to fatfree digest by pransesq@... on Mar 27, 1999, converted by MM_Buster v2.0l.